Olive Oil Cake Recipe

Ingredients (11)

• 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons freshly grated lemon zest
• 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
• 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
• 1/2 teaspoon orange flower water
• 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
• Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts